It's been too hot for soup, but I had a 1/2 roasted chicken leftover. Been thinking about it for a while now and figured since it was cool tonight, I made it in less than 30 minutes on saute mode.
1/2 of a chicken (deboned) shredded into small pieces
1 large carrot (peeled and chopped in 1/4" slices)
2 minced garlic cloves
1 tablespoons olive oil
1 slices jalepeno
2 cups of water
2 cans of chicken stock
1 can of water
Salt/pepper to taste
Chopped Green onion and cilantro as garnish
Directions making soup:
On saute mode, pour olive oil and minced garlic into the pot. Saute garlic for a minute. Then add carrots, chicken, stock, water and chopped jalapeño and bring to a boil. While boiling on saute mode, prepare this the dumplings mixture.
2.5 cups of Bisquick mix
2/3 cup of milk
Directions cooking dumpling:
In a bowl, mix bisquick and milk until well incorporated. Then spoon in mixture into the boiling broth. I try to make them a little larger than a golf ball and drop them into the pot.
It'll float on top and I like to flip half way to cook both sides. Cook for about 5 minutes and it all depends on the size of the dumplings that you drop. If you want a thinner soup, add more water.
Season with salt and pepper to taste and top with chopped onions and cilantro.